Orgeat
Orgeat may be best known as a staple of tiki cocktails, but in fact it's a versatile ingredient. Either in use to bring a layer of nuttiness to whiskey drinks or complement the earthiness of mezcal and tequila, orgeat excels at to lend creamy balance to cocktails.
The word "orgeat" has French origins and scholars intepretered to mean "barley water." As research showed, orgeat began as a barley oil and water emulsion and with time, had almond oil added to help with the bland flavor.
Orgeat is also great with
Trinidad Sour
The Trinidad Sour is a cocktail made with Angostura bitters, orgeat syrup(a sweet nut-based syrup), lemon juice, and rye whiskey. The orgeat, lemon juice helps balance the herbal intensity of the bitters, making the Trinidad Sour a delight. The cocktail recipe was invented by Las Vegas bartender Giuseppe Gonzalez.
Mai Tai
The Mai Tai is a cocktail based on rum, Curaçao liqueur, orgeat syrup, and lime juice. It is one of the characteristic cocktails in Tiki culture. The cocktail has invented by Victor J. Bergeron in 1944 at his restaurant, Trader Vic's, in Oakland, California, US. The name was allegedly taken from maitaʻi, the Tahitian word for "good" or "excellence", although the drink is usually spelled as two words, sometimes hyphenated or capitalized.